Korean Chicken Patties
These are adapted from Cooking Light. Great for the bento box.
- Ready In:
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 8 garlic cloves
- 3 tablespoons soy sauce
- 1⁄2 teaspoon chili sauce (optional)
- 1⁄4 teaspoon salt (more if using kosher salt)
- 1 lb boneless skinless chicken thighs, cut into cubes
- cooking spray
- Heat oven to 400°F.
- Combine sugar, oil, and garlic in a food processor, and pulse to grind the garlic.
- Add soy sauce, chili sauce (if using), salt, and chicken. Process until the chicken is finely ground.
- Divide the chicken mixture into 20 equal parts, and form each into a small patty. Wet hands will make this less messy.
- Heat a large non-stick skillet over medium heat.
- Add half of the patties, and cook about 4 minutes, flipping the patties halfway through. They should be golden brown, but not cooked through.
- Place the patties on a sheet pan coated with cooking spray, and repeat with the remaining patties.
- Bake 5 to 10 minutes until cooked through. (Check after 5 minutes).
- Note: Since the chicken mix is so messy to work with, you can use two spoons to form the patties directly in the hot pan. Use one spoon to scoop some mix, then use the second to slide the mix off the spoon into the pan. Pat the patty into the shape you want, then move on to the next one.
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Wonderful! I made these exactly as posted, using sambal oelek for the chili sauce. Still, they were not overly spicy. I used the two spoon method (teaspoons actually) and found the mixture easy to work with. I did end up with 20 small patties, and I think I would like to make them larger next time. They are so full of flavor. Not only great for the bento box, but the lunch box as well!
I've made this several times as they were a hit in my family. The first time I made them as stated with the exception of the chili sauce and cutting back on the garlic as I'm fairly sensitive to spicy stuff. <br/> Today I made them with the following adjustments: skipped brown sugar, chili sauce, and used only 2 largish cloves of garlic. I also skipped the browning step and threw them in the 400 degree oven for 15 minutes. <br/> I found that close to 1.5 tablespoons is the right size to form the patties from. They are more the size of chicken nuggets then a patty you'd have on a bun.<br/> As stated in the recipe description they are great in the bento box. I keep them in the freezer and pull out as needed the morning I make the bento lunch.
I made these using the ingredients posted, but I didn't make 20 tiny little patties! I made 12 medium ones. I had a bit over a pound of chicken, and adjusted the amounts up a tad to compensate. I did use the chili sauce....I used sriracha. Loved the combination of flavors! The patties are very moist and hard to handle....maybe that's why you're supposed to make tiny ones! I'll make these again....very unique tasting "patty", and one that I really enjoyed! Thanks for sharing!